Yukon Gold Potato Soup with Roasted Garlic and Red

Name: Yukon Gold Potato Soup with Roasted Garlic and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 medium whole heads garlic; 1 tablespoon olive oil; 1 cup finely chopped onion; 6 to 7 medium Yukon Gold potatoes, peeled and diced; 1 cup peeled, diced tender apple (such as Cortland or Golden Delicious); 1/4 cup dry white wine; 3 to 4 scallions, thinly sliced; One 6-ounce jar roasted red bell peppers, drained and cut into 1/2-inch squares; 1 to 1 1/2 cups rice milk, as needed; 1/2 cup Silk creamer; Salt and freshly ground pepper to taste

Servings: persons

1 large or 2 medium whole heads garlic
1 tablespoon olive oil
1 cup finely chopped onion
6 to 7 medium Yukon Gold potatoes, peeled and diced
1 cup peeled, diced tender apple (such as Cortland or Golden Delicious)
1/4 cup dry white wine
3 to 4 scallions, thinly sliced
One 6-ounce jar roasted red bell peppers, drained and cut into 1/2-inch squares
1 to 1 1/2 cups rice milk, as needed
1/2 cup Silk creamer
Salt and freshly ground pepper to taste

1
Preheat the oven to 350 degrees, or a toaster oven to 375 degrees.
2
Place the whole garlic heads on a baking sheet and bake for 40 minutes.
3
Heat the oil in a soup pot.
4
Add the onion and saute over medium heat until golden.
5
Add the potatoes, apple, wine, and just enough water to cover.
6
Bring to a rapid simmer, then lower the heat.
7
Cover and simmer gently for 25 to 30 minutes, or until the potato is quite tender.
8
When the garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
9
Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
10
Add the scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
11
Stir in the creamer and simmer gently for 5 minutes longer.
12
Season with salt and pepper.
13
If time allows, let the soup stand off the heat for an hour.
14
Before serving, heat through very gently.
15
Adjust the consistency with more rice milk as needed, then taste to adjust the seasonings.
16
Per serving:
17
Calories: 173
18
Total fat: 5g
19
Protein: 3g
20
Fiber: 3g
21
Carbohydrate: 30g
22
Cholesterol: 0mg
23
Sodium: 85mg

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large or 2 medium whole heads garlic, 1 tablespoon olive oil, 1 cup finely chopped onion, 6 to 7 medium Yukon Gold potatoes, peeled and diced, and more.

Yes, Yukon Gold Potato Soup with Roasted Garlic and Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yukon Gold Potato Soup with Roasted Garlic and Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions